Isolation and identification of coliform bacteria from spicy yogurt milk and plain butter milk sold in different markets of Dhaka city

Схожие документы

• Development of good quality of yogurt in terms of texture, flavor, food value and low cost and determining the fat percentage of milk and yogurt
  по: Modhu, Anila Labonnya
  Опубликовано: (2017)
• Raising awareness on necessity of consuming milk daily through branding activations
  по: Akhter, Saif
  Опубликовано: (2024)
• Development of Lactic Acid bacteria starter culture for probiotic yogurt
  по: Eshaque, Tamannyat Binte
  Опубликовано: (2018)
• Dairy milk collection & food processing
  по: Rana, Md. Shohel
  Опубликовано: (2023)
• Implementation of tactical strategy to change consumer perception of Fresh Milk Powder
  по: Auvik, Shadman
  Опубликовано: (2021)